Slow Cooker Coconut Chicken Curry
By Micki Brown Serves 4 Yields1 Serving 1 lb boneless skinless chicken breast or thighs, cut into bite-size chunks 2 tbsp grass-fed butter 1 large red bell
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Saucepan
- Serving bowl
- Plate
Ingredients
- 1 lb boneless skinless chicken breast or thighs, cut into bite-size chunks
- 2 tbsp grass-fed butter
- 1 large red bell pepper, seeded, diced
- 1 medium sweet onion, diced
- 2 tsp curry powder
- 1 tsp ground ginger
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tsp sea salt
- ⅛ tsp cayenne pepper
- 2 cans garbanzo beans, drained
- 2 cups chicken broth
- 1 can coconut milk
- 1 bunch kale, large stems removed, chopped
- Brown Basmati rice, cooked according to package directions
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